Welcome to 30 Days of Grits, Day 20!

Today will be one of those easy day recipes. I’d never heard of this until a friend mentioned it (thanks Elizabeth!) but here you go:

Sweet Grits

Cook grits (regular or quick-style) according to box instructions.

Add sugar to the boiling water to mix with the grits.

Eat :)

There you have it! I hadn’t heard of the sweeter side of grits but apparently many like the grits this way, so give it a try :)

Welcome to 30 Days of Grits, Day 2!

Yankees and Southerners alike can enjoy these grits recipes for breakfast, brunch, or anytime. That’s the beauty about grits. They can even be part of a breakfast supper.

So, onward to the grits recipe for day 2! We are getting closer and closer to the release of NO GRITS NO GLORY :)

Bacon Grits Casserole

8 slices cooked, crisp bacon; 1 chopped medium onion, 1 can undrained chopped tomatoes; 1/2 tsp sugar; 4 cups water; 1/2 tsp salt; 2 cups uncooked regular grits (not instant).

Crumble the bacon and set aside. Saute onion, tomatoes, sugar and bring to a boil. Reduce heat and simmer for 30 minutes (stir occasionally). 
Bring water and salt to a boil, add the grits. Cook approximately 20 minutes until grits are thick. Remove from heat, stir in tomato mixture. 
Pour into serving dish and sprinkle the bacon crumbles on top.

Welcome to 30 Days of Grits Month!

For the month of September, I’ll be featuring a new grits recipe each day, all leading up to the book release of NO GRITS NO GLORY.  On Twitter, the hashtag is #30DaysofGrits so please RT and look at the conversations! Feel free to join in or submit your fave recipe.

While Southerners are fond of and familiar with grits, not everyone has tried them. So I’m starting the month with some history.

According to Wikipedia, grits originated in the Southern USA with the Native Americans. And let’s face it, it was a great way to utilize and eat corn.

So, let’s dive into 30 days of grits, recipe #1! A special thanks to all my friends and family who submitted their favorite home recipes for good grits!

Garlic Baked Grits

4 cups water, 1 cup grits, 1 tsp salt, 1 stick butter, 2 eggs, 1 roll garlic cheese, 1/2 cup milk

Cook the grits in salted water for 20-25 minutes. In a separate skillet, melt the butter and the garlic cheese. Beat eggs and milk in a small bowl, then add eggs, milk, butter and cheese into the grits pot.

Mix ingredients well, bake in dish at 350 for 45 minutes.

Hi all!

WATER’S BLOOD is featured on MY ROMANCE READS today in their paranormal/romance department! Check it out if you haven’t already!

After many days of arguing with Google Play’s interface, I’ve managed to get DROPLET (the free short story prequel to WATER’S BLOOD) up on Google Play. It’s free!

https://play.google.com/store/books/details/Elaine_Calloway_Droplet?id=HTpbAwAAQBAJ